Cranberry Apple Pie With Cinnamon Swirl Ice Cream

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Though I’m normally a rich, creamy, chocolaty dessert lover, this cranberry apple pie blew me away. Tart cranberries and my favorite McIntosh apples are spiced and sweetened, sitting atop a ginger cookie crust. Top it off with a sweet and spicy cinnamon swirl ice cream and you have entered autumn dessert heaven.

Ingredients

For the Ginger Cookie Crust

1 1/2 cups raw Brazil nuts

1/4 cup raw agave nectar

1 tablespoon raw coconut oil

1 teaspoon cinnamon

1/2 teaspoon grated fresh ginger

pinch of salt

For the Cranberry Apple Filling

1 cup roughly chopped apple

3/4 cup raw agave nectar

1 tablespoon cinnamon

3/4 teaspoon grated fresh ginger

1 cup cranberries (fresh or frozen & thawed)

1 1/2 cups finely diced apple

4 teaspoons ground chia seed

For the Cinnamon Swirl Ice Cream

1/3 cup agave nectar

1 tablespoon cinnamon

1/8 teaspoon salt

1 1/4 cups pure water

1 cup raw cashews, soaked for 2 hours

1/2 cup raw agave nectar

1/3 cup coconut butter (not oil!)

2 vanilla beans or 1 teaspoon vanilla extract

pinch of salt

Instructions

for Ginger Cookie Crust:

1. Place the Brazil nuts into your food processor and process until finely ground.

2. Add all remaining ingredients and process until sticky.

3. Scrape into a 9″ pie pan or an 8-9″ springform or silicone pan and press evenly into the bottom.

4. Place in the freezer to set.
for Cranberry Apple Filling:

1. Place the roughly chopped apple, agave, cinnamon and ginger into your food processor.

2. Process to puree the apple.

3. Add the cranberries to the food processor and pulse to chop, but do not puree.

4. Scrape into a bowl.

5. Add the finely diced apple and chia seed to the bowl and mix very well.

6. Pour over your crust and place the freezer to set for 3 hours.

7. Once frozen, cut into 8 slices.

8. Thaw completely to serve.
Cinnamon Swirl Ice Cream:

1. In a small bowl, whisk together 1/3 cup agave with the cinnamon and salt.

2. Place in the freezer to chill.

3. In a high-speed blender, combine water, cashews, agave, coconut butter, vanilla and a pinch of salt.

4. Blend on high until very smooth.

5. Pour into an ice cream maker and process until rich and creamy.

6. At the last minute, add the chilled cinnamon agave and continue to process until the ice cream is nicely swirled.

7. Serve each slice of pie with a scoop of ice cream.

About Natalia KW

My passion is facilitating profound transformations through a unique blend of shamanic energy medicine and pure healing foods. Working at the levels of both the physical and energetic, my purpose is to guide you towards thriving health and unwavering happiness. The foundation of my culinary work is conscious nourishment—inspiring you to cultivate awareness of the foods that truly serve your well-being. With this essential awareness, you can make your highest foods choices. I advocate a pure, organic, plant based diet, high in living foods. A pure diet cleanses us in body, mind & spirit. It is these foods that bring us to new levels of vitality and radiance while activating our intuition and spiritual connection. My published works include three cookbooks: Pure Pleasures, Cupcake Heaven & Raw Food Juice Bar, filled with satisfying and sustainable living food recipes. I am trained in Luminous Healing & Energy Medicine through the Light Body School of The Four Winds Society. Combining these timeless teachings with my dietary experience, I am honored to bring a uniquely holistic approach to my work. I find the fusion of shamanism with pure food nutrition exceptionally powerful knowing that complete healing requires that we tend to each level of our being–the physical, emotional and spiritual. Though I am a wanderer at heart, I am currently living & loving in Santa Cruz, CA where I enjoy exploring the forests & coast, practicing yoga, sitting in ceremony & indulging in lots of luscious food.

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